In case you missed all the excitement, there’s been a flurry of Thanksgiving-related gluten-free posts this week. They’ve been prompted by none other than the Gluten Free Girl, herself, Shauna Ahern. I contributed a not-quite-perfect recipe to Shauna’s round-up. But, I couldn’t leave things like that. I need to follow up with a scrum-dilly-umptious recipe. Gluten-free, vegan walnut pie is just the thing.

What? You’ve never heard of walnut pie before? Okay, you got me. I hadn’t either. But, remember how I told you I have lots of walnuts right now? I decided that pecans shouldn’t get all the glory, and walnuts could be stars in the pie world, too.

This recipe is hardly original. Instead, I adapted from a couple of other recipes. The crust is a veganized version of Shauna’s classic gluten-free crust. Please read her blog for her detailed instructions and pictures. The only changes I made were to use Earth Balance soy-free spread in place of the butter, and coconut oil in place of the lard (though next time I’d use palm shortening), and a flax egg in place of the flax. I also tossed in 1 t. apple cider vinegar with the wet ingredients. My version did require a bit more water than hers – possibly because my flours were dried out from being in stored in the fridge.

Thanks Alisa,
Sorghum syrup is a little like a cross between brown rice syrup and molasses – it’s darker and richer than brown rice syrup. You could skip it and use all brown rice syrup. I just like the depth that sorghum adds.